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In baking, puff pastry, also referred to as "pâte feuilletée," is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe.

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  • In baking, puff pastry, also referred to as "pâte feuilletée," is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe.
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  • Puff pastry
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  • External Image
alias
  • Water dough, détrempe, pâte feuilletée
country
ingredient
ingredient name (literal)
  • Butter, flour, water.
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is ingredient of
is type of
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